In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a couple of minutes until dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat wet and smooth, but not sticky. Form the dough into a ball and place in a bowl. Loosely cover with plastic wrap and then a dish towel and put the refrigerator for an overnight rise. Take the dough out about one hour prior to making the pizza. Set the bottom over rack to the lowest position in the oven and preheat the oven to 450°F for at least 30 minutes prior to baking.

Coat the bottom of a well seasoned 15" deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan. If the dough resists holding shape, cover with a towel and let rest for 15 to 20 minutes.

Using either all sliced mozzarella or a mix of sliced mozzarella and provolone, cover the bottom of the dough with cheese, add desired toppings, and then top with 6-in-1 brand crushed tomatoes. Use your hands if necessary to spread out the tomatoes. Finish topping with basil and grated parmesan cheese.

Place in the center on the bottom rack of the oven and cook for 20–25 minutes, turning once half way through.

Remove from the oven and let cool for about 3 minutes. Remove from pan, slice and serve.

Several years ago I lived in the Chicago area and had a chance to try different deep-dish pizzas, mainly those of Pizzeria Uno/Due and Gino's. The crusts seemed to have a yellow or light orange coloration, especially the Gino's version, which I attributed to the addition of cornmeal or butter or something like that, but now I understand the color I saw may have been because of the addition of a dye. The crusts seemed also to be more cakelike and crumbly than other types of crusts. I bought a black Chicago Metallic deep-dish pan and experimented with deep-dish pizzas on my son, hoping that I wouldn't end up having to administer the Heimlich maneuver. I don't think I ever really succeeded in replicating the deep-dish pizzas I had in the restaurants.

Is your recipe anything like the ones I tried in the Chicago area? If not, do you have an idea what it was that I had? I have looked at several recipes for doughs for deep-dish pizzas, including some at this site, but apart from percentages of ingredients (including a relatively high fat content) and the use of pans, etc., they seem quite similar. The one recipe I tried produced a crust that tasted fine but it wasn't like what I recalled from my Chicago days.

Yeah, unfortunately I've had the same experience. I tried the one in American Pie, hoping it would be closer. But the "crust" simply was not anything close to all the pies I have enjoyed throughout the Chicago perimeter. And I'm talking some serious deep dish pies. When I use cornmeal, the doughs come out too dry, crumbly or stiff. That's why I was asking if the "crust" came out stiff.

The only time I have had anything close was a very long time ago at another Gino's East near Manhattan beach, CA. I've seen recipes on the internet suggesting some of the popular Chicago pizzerias-- but I doubt they come close. They just don't say anthing different to me.

Most Chicago area deep dish pizzas do not use cornmeal, the color comes from a food coloring. Forget what it is called.

Honestly it has been a long time since I had a pizza from Chicago (Had Uno's 1x and Gino's East 2xs) so I can't really compare mine. The one thing I remember about them was the crust being tender with a crisp exterior from the oil in the pan.

The one in American pie is in my opinion the one big failure of the book.

No, my crust (ie after cooked) is not stiff and one of the thing I really like about is it a great pizza to reheat. "It's just as good the second day!".

I might have more information on true Chicago style pizza in about 6 to 9 months (Hopefully 9).

You know, now that I think about it, the most remarkable thing about the crust is that the "pie" is so outrageous and sometimes so deep that I always admired the fact that the crust could handle it without really standing out.

This page is going to be the "new" look for the website. I've added a whitish transparent background behind the recipe for easier readability, and I've changed the format of the recipe. And I'm going to include both weight and volumetric measurements. What do you think?

And, speaking of DKM's page, does anyone else want to volunteer to have their favorite recipe posted on the main website?

Looks very nice Steve/DKM I like the way the recipe itself is posted with the transparency. I thing that I may like to enter a recipe on there also when I have the time, if you feel it worthy. I think this is also a great opportunity to work in conjuction with the recipe thread that I suggested. However I do not want too create to much work for people to put them on the main page. Or to have to many untested recipes on there. Maybe suggested recipies should only be posted there after a few members have tried the recipe and agree that it is as worthy as DKM's and the others.This will cut down on the average and often repeated recipes.What do you think?